Cheesy Swiss bake
- Preparation and cooking time
- Serves 4
- 1kg floury potato , cut into bite-sized chunks
- knob of butter
- 1 onion , chopped
- 200g smoked bacon , cut into small pieces
- 125ml dry white wine
- 142ml pot double cream
- 350g raclette cheese , grated
- ½ tsp smoked paprika
- STEP 1
Heat oven to 200C/fan 180C/gas 6. In a large pan, boil the potatoes for 5 mins, then drain and tip into a large mixing bowl.
- STEP 2
Melt the butter in a saucepan and gently fry the onion until soft. Add the bacon and cook for a further 5 mins. Mix the bacon and onion with the potatoes in the bowl.
- STEP 3
Stir in the wine, cream, most of the cheese and a little paprika. Season and mix together, then spread over a large (30cm long x 4cm deep) buttered baking dish. Sprinkle with the remaining cheese, cover with foil and cook for 25 mins. Remove the foil, sprinkle a little more paprika over the top and cook for a further 20 mins until the cheese is golden brown.